Spice Rub with Paprika Chipotle and Garlic

Introduction

You measure nine pantry spices, including a full cup of paprika, chipotle powder, and dehydrated lemon peel, then store the blend in one airtight container. The brown sugar rounds out the heat, the salt carries the seasoning, and the result works for grilled meat, roasted vegetables, and batch meal prep.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Recipe Details

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 128

Ingredients

1 cup (180 g) brown sugar
¼ cup (75 g) salt
¼ cup (40 g) garlic powder
1 cup (160 g) paprika
¼ cup (40 g) chipotle powder
3 tbsp cayenne pepper
3 tbsp dried rosemary
¼ cup (40 g) chili powder
¼ cup (30 g) dehydrated lemon peel

Instructions

Combine all ingredients in an airtight container.

Variations

Reduce the 3 tbsp cayenne pepper to 1 or 2 tablespoons if you want a milder rub with less lingering heat.
Replace the dried rosemary with dried thyme for a finer-textured blend and a more straightforward savory profile.
Swap half of the paprika for smoked paprika if you want a deeper smoke note without changing the structure of the rub.
Cut the brown sugar to ¾ cup for a less sweet, more savory blend that works better at higher roasting temperatures.

Tips for Success

Break up any clumps in the brown sugar before mixing so the rub distributes evenly.
Shake or stir thoroughly until the paprika, chipotle powder, and chili powder are fully blended and the color looks uniform throughout.
Keep the container completely dry before adding the spices; even a little moisture will make the blend cake.
If you use the rub on food before cooking, press it on firmly so the brown sugar and spices adhere instead of falling off.

Storage and Reheating

Store the rub in a tightly sealed jar or other airtight container in a cool, dark cupboard for up to 6 months. For longer storage, freeze it in an airtight freezer-safe container for up to 1 year.

No reheating is needed. If the mix firms up or clumps from the brown sugar, let it sit at room temperature for a few minutes and shake or stir before using.

FAQ

How much rub should you use per pound of meat?

Use about 1 to 2 tablespoons per pound, depending on how heavily seasoned you want it. Start lighter for thinner cuts and heavier for large roasts.

Can you use this rub on vegetables?

Will the brown sugar burn on the grill?

It can scorch over very high direct heat. Use medium heat when possible, or apply the rub to foods that can handle indirect cooking.

Can you use fresh lemon zest instead of dehydrated lemon peel?

You can, but only if you plan to use the blend right away. Fresh zest adds moisture, so it is not a good choice for long-term storage.

Source: https://en.wikibooks.org/wiki/Cookbook:Barbecue_Rub

License: CC BY-SA 4.0 — https://creativecommons.org/licenses/by-sa/4.0/

Additions: Editorial additions and formatting changes were made for clarity and usability. Ingredients, instructions, and other sections may be adapted where appropriate.